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Vegetable Focaccia

 Vegetable Focaccia
"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"
12 ServingsPrep: 15 min. + rising Bake: 15 min.

Ingredients

  • 2 to 2-1/4 cups King Arthur Unbleached Bread Flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon olive oil
  • TOPPING:
  • 3 plum tomatoes, chopped
  • 5 medium fresh mushrooms, sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced ripe olives
  • 1/4 cup chopped onion
  • 3 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 teaspoons cornmeal

Directions

  • In a large bowl, combine 2 cups flour, yeast and salt. Add water and
  • oil; beat until smooth. Stir in enough remaining flour to form a
  • soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 4

2 of 2

Vegetable Focaccia (continued)

Directions (continued)

  • minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl,
  • combine the tomatoes, mushrooms, green pepper, olives, onion, oil,
  • vinegar and seasonings.
  • Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray;
  • sprinkle with cornmeal. Press dough into pan. Prick dough generously
  • with a fork.
  • Bake at 475° for 5 minutes or until lightly browned. Cover with
  • vegetable mixture. Bake 8-10 minutes longer or until edges of crust
  • are golden brown. Yield: 12 servings.
Nutritional Facts: 1 piece equals 121 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 376 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.